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Creamy Roasted Tomato Basil Soup Recipe with Brown Butter Grilled Cheese Croutons

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A comforting and easy-to-make creamy roasted tomato basil soup paired with crunchy brown butter grilled cheese croutons, perfect for cozy nights.

Ingredients

Scale
  • 2 pounds (900g) ripe Roma tomatoes, halved
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons olive oil
  • 1 cup (240ml) vegetable or chicken broth
  • 1/2 cup (120ml) heavy cream or full-fat coconut milk (optional)
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 4 slices good-quality white or sourdough bread
  • 4 ounces (115g) sharp cheddar cheese, sliced or shredded
  • 3 tablespoons unsalted butter

Instructions

  1. Preheat oven to 425°F (220°C). Toss halved Roma tomatoes, chopped onion, and smashed garlic cloves with olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes until tomatoes are soft and caramelized.
  2. Transfer roasted vegetables and juices to a large pot or Dutch oven. Add broth, sugar, and most of the basil (reserve some for garnish). Simmer gently over medium heat for about 10 minutes.
  3. Blend the mixture until smooth and creamy using an immersion blender or regular blender. Add more broth or water if too thick.
  4. Stir in heavy cream or coconut milk. Adjust seasoning with salt and pepper. Keep warm on low heat.
  5. In a skillet over medium heat, melt butter and cook until it foams and turns golden brown with a nutty aroma (3-4 minutes).
  6. Butter one side of each bread slice with the brown butter. Place buttered side down in skillet, top with cheddar cheese, then cover with second slice, buttered side up. Grill about 3 minutes per side until golden and cheese melts.
  7. Let grilled cheese sandwiches cool slightly, then cut into bite-sized cubes to make croutons.
  8. Ladle soup into bowls, garnish with reserved basil leaves, and scatter grilled cheese croutons on top. Serve immediately.

Notes

Roast tomatoes and garlic thoroughly to deepen flavor. Brown butter carefully to avoid burning. Use immersion blender for easy cleanup and control over soup texture. For dairy-free, substitute cream with coconut milk and use vegan butter and cheese or omit croutons. Soup keeps refrigerated up to 4 days and freezes well for 3 months. Add croutons fresh when serving.

Nutrition

Keywords: tomato soup, roasted tomato soup, basil soup, grilled cheese croutons, creamy soup, comfort food, easy soup recipe, brown butter, cozy meal

Find it online: https://sofiaspice.com/creamy-roasted-tomato-basil-soup-recipe-with-brown-butter-grilled-cheese-croutons-easy-and-delicious/